A slowly bubbling pot of stew on a rainy evening, steam rising and scents wafting, is the epitome of cozy contentment. There’s a fine line between a stew, a braise and a soup, and it’s quite ...

Stop at a Korean market on the way home from work, and you can have this soothing, vibrant dish on the table in 30 minutes. Laura Rege is a classically trained chef and veteran of both the Martha ...

We may be half way through flu season but we’re just getting warmed up in stew season. You heard me, stew season, and the stew that never fails to comfort and excite me is Korean soon tofu jjigae or ...

White bean-tomato, red lentil-barley, sweet potato-tofu: These lush recipes from Melissa Clark bring out the best in winter vegetables. By Melissa Clark A slowly bubbling pot of stew on a cold winter ...

We share healthy recipes for vegetable stew and Vietnamese peanut rice and lemongrass tofu FEEL fresh and healthy this autumn with these quick vegetarian recipes. These two recipes from 30 Minute ...

Sundubu is uncurdled tofu, which has a high water content. The stew, jjigae, made with sundubu is enormously popular both in and outside Korea. If you’re lucky, you might have a good tofu house near ...

Sundubu jjigae is a stew made of soft tofu and clams in a spicy broth. Soft tofu is made with soaked soybeans, which are called “beef from the garden.” It is soft and sweet in taste. From olden days, ...

I first tasted gochujang because of a boy. We were in a busted strip mall, just west of Houston’s I-610 loop. A lot of things were changing in my life, and I hadn’t been home—home home—in a minute, ...